Creme d'Artichauts au Beurre de Noisette
From A guide to modern cookery, 1909
Serves 2
The thickening element of creams is a Béchamel prepared in the usual way.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 141. The excerpt below is the record exactly as published.
CREME D’ARTICHAUTS AU BEURRE DE NOISETTE Have ready one and one-half pints of Béchamel. Parboil, finely mince, and stew in butter four large artichoke-bottoms. Pound the latter; put them in the Béchamel, and rub the whole through tammy. Add the necessary quantity of white consommé or milk, and set to heat without allowing to boil. Finish the preparation, when dishing up, with one-quarter pint of cream and one oz. of hazel-nut butter
Cook this with the app: pantry check, scaling, and the assistant.